Brynza is a compulsory product of the daily diet of the inhabitants of the Carpathians and a favorite product for many other consumers, but contains from 4 to 7% of salt. The consumption of a large amount of salt can cause many diseases. The current task of the present is to find ways to extend the shelf life of products provided that the content of their kitchen salt is reduced. One of the ways to reduce the content of the salt is the partial replacement of potassium chloride. The aim of the research was to investigate the course of microbiological processes in brine cheese, the traditional technology of which was improved by 20 and 30% replacement of the salt with potassium chloride in brine and using the bioprotective culture, as well as determining the storage time of the cheese. Preparates used by Chr. Hansen: were used to ferment RSF-742 fermentation culture containing 2 strains of mesophilic and 2 strains of thermophilic microflora, Fresh-Q bioprotection culture and enzyme preparation ‑ CHY-MAX. The action of the Fresh-Q bioprotection culture is aimed at inhibiting the development of yeast and mold, which includes L. rhamnosus. There were made 6 samples of cheese from sheep's milk: K – control sample using the kitchen salt (sodium chloride); D1 and D2 – brynza, made of 20 and 30% by substitution of sodium chloride with potassium chloride, respectively; KF – cheese made using sodium chloride and Fresh-Q bioprotection culture; DF1 and DF2 – brynza, made of 20 and 30% sodium chloride replaced by potassium chloride, respectively, using Fresh-Q. It has been established that the use of Fresh-Q bioprotection culture has a greater effect on organoleptic properties than the replacement of the kitchen salt. According to the results of the score, the highest score was obtained with samples using a bioprotective culture. It is proved that the replacement of the kitchen salt and the use of Fresh-Q provides a high quality product and its compliance with the requirements of regulatory documentation. The study of the course of microbiological processes confirms the expediency of improving the traditional technology of the production of brynza by partial replacement of the kitchen salt with potassium chloride and the addition of Fresh-Q. The research results confirm that the cheese storage period is lengthened by 10 days in samples made using Fresh-Q bioprotection culture.

The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of  20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, including trace elements and essential amino acids. The bacterial preparation RSF-742 in combination with Fresh-Q (Chr. Hansen, Denmark) was used to make the cheese, which adversely affects the development of yeast and mold, thus extending the shelf life of the cheese. Two groups of cheese were made. The first group (without Fresh-Q): K (control) using NaCl; D1 and D2 with 20 % and 30 % replacement of NaCl by KCl, respectively. Second group (with Fresh-Q): CF using NaCl; DF1 and DF2 with 20 and 30 % replacement of NaCl by KCl, respectively. The Kjeldahl method was used to determine the content of total Nitrogen, total soluble Nitrogen, Nitrogen of non-protein soluble nitrogen-containing compounds. The positive effect of salt replacement and the use of biosecurity culture on the course of proteolytic processes has been proved. Nitrogen content of soluble protein substances, which determines the dietary properties of cheese, increased in samples with 20 and 30 % replacement of table salt with potassium chloride. Determination of digestibility of proteins by digestive enzymes in vitro was performed using the basic method Pokrovsky-Ertanov. The essence of the method consists in the sequential effect on the protein of the object under study of the proteinase system and the removal by dialysis of some hydrolysis products to avoid inhibition of the reaction by low molecular weight peptides and free amino acids. Brynza with partial replacement of sodium chloride with potassium chloride is characterized by better digestibility compared to cheese, which is made by traditional technology. The data are confirmed by high rates of digestibility. The test specimens of the breeze according to these indicators fully meet the requirements of the current regulatory documentation.

The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The study was conducted in two stages. At the first stage, a natural source of antioxidants for melt butter was selected, the optimal amount for application was selected and the technology of melt butter with turmeric was improved. In the second stage of research, the quality indicators of the finished product were determined. Ways to improve the stability of melt butter during storage are analyzed and the possibility of using vegetable raw materials, namely turmeric powder in melt butter technology, is substantiated. Turmeric contains vitamins K, B, B1, B2, C, D and minerals, including calcium, iron, phosphorus and iodine, as well as essential oils and their components – sabinene, borneol, cigiberren, terpene alcohols, phelander, curcumin and others. components that, even in microscopic quantities, have a good effect on the human body. Modes of technological operations are described. Turmeric powder is added to the fat fraction obtained as a result of separation, which is sent to intermediate baths and incubated for 1–2 hours. at a temperature of 90–95 °C, stirring every 5–7 minutes. This creates a specific taste and aroma of melt butter and reduces the emulsification ability of the system, which improves the efficiency of subsequent separation. The optimal dose of turmeric powder is 0.5 % by weight of the fat fraction. Selected to obtain a homogeneous consistency of the finished product, the cooling temperature is not higher than 14–18 °C. Organoleptic and physicochemical parameters of the finished product are described. Organoleptic characteristics of melt butter during storage (two months) did not change significantly. The acidity of the fatty phase during storage increased and amounted to 1.82–1.93 °K at a maximum allowable value of 2.4 °K, due to the influence of antioxidant properties of turmeric.

The article presents data on the use in the cheese-making technology starter culture “Enteroplan”, which includes strains of lactic acid bacteria isolated from traditional Carpathian cheese, particularly L. lactis, Lb. plantarum, E. durans in the ratio 50 : 40 : 10. The microflora of traditional dairy products, particularly cheese, has evolved through time and is unique. It is essential to reproduce and preserve such a microbiome in cheese making. A change in the technology was the use of cow's milk by introducing our starter culture, “Enteroplan”. For the manufacturing of bryndza, cow's milk was chosen, which satisfied regulatory documentation criteria in terms of organoleptic characteristics, physicochemical properties, and cheese suitability. According to organoleptic parameters, the manufactured prototype of cheese with starter culture “Enteroplan” had a pronounced, rich creamy-cheese taste and smell; its consistency was homogeneous, plastic, moderately dense, whereas the control cheese made with RSF had a less pronounced taste and smell, and its consistency was homogeneous, plastic, and moderately fragile. No significant discrepancies were found in other organoleptic indicators. According to the results of the scoring of the cheese, the prototype received 3 points more. The taste, odor, and consistency of the test sample were examined above compared to the control sample. During the 20-day maturation period of the cheese, the number of lactic acid bacteria was relatively high, ranging in the control sample from (6.6 ± 0.28)×105 to (2.5 ± 0.23)×105 CFU/g and in the experimental sample from (8.1 ± 0.30)×105 to (6.1 ± 0.18)×105 CFU/g. Pathogenic microflora, mold, and yeast-like fungi were not detected during the storage of the manufactured cheese samples.

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